FRISéE,WATERCRESS, AND MINT SALAD
Provided by Deborah Madison
Time 20m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Toss together frisée, watercress, mint, and scallions. Drizzle with just enough oil to coat, tossing. Add vinegar and salt to taste and toss again. Sprinkle with nuts.
BEETS WITH WATERCRESS AND BIBB LETTUCE
A beet salad makes a lovely addition to any meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Divide beets between 2 parchment-lined pieces of foil. Fold each in half, crimping edges to seal. Place packets on a baking sheet, and roast until beets are tender, about 1 hour, 20 minutes. Peel, then cut into 1/2-inch-thick rounds and wedges.
- Whisk together vinegar, mustard, shallot, salt, and sugar in a bowl. Add oil, whisking until emulsified. Arrange greens and beets on a platter. Drizzle with dressing, and season with pepper.
WATERMELON AND WATERCRESS SALAD WITH GINGER
Categories Salad Fruit Ginger Leafy Green Appetizer No-Cook Fourth of July Quick & Easy Lunch Watermelon Summer Healthy Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.
BIBB LETTUCE, PARSLEY, AND MINT SALAD
Provided by Maggie Ruggiero
Categories Salad Side No-Cook Quick & Easy Mint Cucumber Parsley Lettuce Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together lemon juice, oils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss lettuce, herbs, and cucumber with just enough dressing to coat.
BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
- Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
- Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
- Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
- Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.
BIBB LETTUCE, WATERCRESS, AND RADISH SALAD
Steps:
- Whisk vinegar, mustard, and tarragon in bowl to blend. Whisk in oil. Season with salt and pepper. Combine lettuce, watercress, green onions, and radishes in large bowl. Toss with enough dressing to coat and serve. TEST-KITCHEN TIP: To keep watercress fresh for up to three days, store in the refrigerator in a deep bowl with the leafy tops submerged in cold water - yes, upside down. Drain well before using.
BIBB, WATERCRESS, AND MINT SALAD
Can be prepared in 45 minutes or less.
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl toss the greens with the dressing.
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